Beef Stroganoff Casserole

This comfort food casserole is sure to be a family pleasure winner!
(serves 6)

Coconut* oil cooking spray
1 lb. lean ground beef
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 t. veg. oil
8 oz. sliced cremini* mushrooms
1 large sweet* onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10&3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 T. Dijon mustard
4 cups cooked egg noodles
Chopped fresh flat-leaf parsley

Preheat oven to 350. Spray a 13x9" baking dish with nonstick spray. Place beef in a large skillet; season with S&P. Brown beef over med.-high heat 6-8 min., stirring to break up meat. Drain fat. Remove beef from skillet and set aside. Heat oil in same skillet over med.-high heat. Add mushrooms, onion, and garlic; cook and stir 2 min. or until onion is tender. Add wine. Reduce heat to med.-low and simmer 3 min. Remove from heat; stir in soup, sour cream, and mustard until well blended. Return beef to skillet; stir to blend. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake 30 min or until heated through. Sprinkle with parsley.

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Love,

MM